Ingredients:

• 2 smoked Ontario pork sausages (about 150 g total)
• 1 Ontario pork tenderloin, cubed into 1 inch/2.5 cm pieces, (about 12 oz/375 g)
• 1/2 tsp (2 mL) each salt and pepper
• 1 tbsp (15 mL) canola or vegetable oil
• 1 onion, diced
• 1 celery stalk, diced
• 1 small green pepper, diced
• 1 tbsp (15 mL) cajun seasoning
• 1 1/2 cups (375 mL) basmati or jasmine rice
• 2 cloves garlic, minced
• 1/4 tsp (1 mL) cayenne
• 2 1/2 cups (625 mL) low sodium vegetable broth
• 2 green onions, thinly sliced

Cooking Instructions:

1. Cut sausages into 1 inch (2.5 cm) slices; set aside. Toss pork cubes with salt and pepper.
2. In a large saucepan, heat oil over medium high heat. Brown sausages and pork cubes all over; remove to a plate. Reduce heat to medium.
3. Add onion, celery and pepper and cook, stirring for 5 minutes or until softened. Stir in cajun seasoning and cook for 30 seconds. Stir in rice, garlic and cayenne until well coated. Pour in broth and return sausages and pork with any accumulated juices to saucepan. Bring to a simmer. Cover and reduce heat to low; cook, stirring occasionally for about 15 minutes or until rice is tender and pork is no longer pink inside.
4. Fluff with fork into a serving dish and sprinkle with green onion to serve.

Tip: You can find smoked sausages along with sliced bacon in grocery stores.